Tung Lok Signatures

Tung Lok Signatures’s classy white interiors, makes it cheerfully bright, especially during the day time with sea view as the background. Its “the-best-under-one-roof” menu features a unique combination of signature dishes from the various Tung Lok restaurant as well as new dishes unique to Tung Lok Signatures.

Deep fried shrimp and mango rice roll (米网香芒卷, $4.80/3pc）arrived crispy hot, every crunch you can taste the refreshing mango and fresh shrimps. It will go better if accompanied by a rich sweet and sour chili sauce.

I am addicted to Har Kau and this is one of the most difficult dumplings to make properly. The skin has to be translucent yet sturdy, with perfectly cooked shrimp inside.

Tung Lok’s pouch-shaped Steamed Shrimp Dumplings (笋尖鲜虾, $4.50/4 pc）is steamed in a bamboo basket until translucent, it is slightly chewy and not tough. The shrimps are fresh.

Steamed Spare Ribs in Black Bean Sauce (豉汁蒸排骨, $3.60）was disappointing, the fermented soy beans sauce is tasteless, when steamed with spare ribs, the meat was rough and not as moist.

Instead of ordering the streamed rice noodles, we had Fried Cheong Fun with Bean Sprouts and XO chillies (极品酱炒龙芽肠, $7）instead. The XO sauce makes the cheong fun flavorful, tasted like black carrot cake.

Century egg porridge with duck meat (皮蛋火鸭粥, $4.80) replaces the pork with duck meat. For a healthier choice, go for fish porridge.

Painted with a shiny glaze, Baked barbecued pork buns (波罗叉烧包, $4.50/3 pc）is sweet and addictive.

Good custard buns are hard to come by. I like mine with molten lava custard flowing out when I split open and not solid paste.

The pan fried custard bun (香煎流沙包, $3.60/3pc）here has a crispy shell instead of the usual soft buns we get in other restaurants. Bite a mouthful and I get slightly gooey and creamy interior, with a hint of salted egg yoke. However, it wasn’t steaming hot when it arrived hence the custard is not as flowing as it should be.